2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
HIST 100 | Course Introduction and Application Information
| Course Name |
Principles of Atatürk and History of Revolution
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
HIST 100
|
Spring
|
4
|
0
|
4
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Experienced in the transition to the Republic of Turkey from the Ottoman Empire State advances to students. The Republic of Turkey is being established through the social, political, educational and cultural etc. to understand the revolution in the field and the purpose of these reforms. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation | Learning Outcome |
| 1 | Course aim and related words | Bernard Lewis, Modern Türkiye’nin Doğuşu, s: 31-57 | |
| 2 | The Reasons of the Collapse of Ottoman State - Ottoman Reforms | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:104-179 | |
| 3 | The State of the Ottoman Empire in the Early 20th Century | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.17-43 | |
| 4 | World War I and the Fall of the Ottoman Empire | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s. 86-119 | |
| 5 | Ottoman State after Mudros Armistice | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.127-168 | |
| 6 | Preparation for The National Struggle | Mustafa Kemal Atatürk, Nutuk, 100-150 | |
| 7 | Opening and Works of the Turkish Grand National Assembly/Political and Military Developments after the Grand National Assembly | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.183-196 | |
| 8 | Midterm Exam | ||
| 9 | Lausanne Peace Agreement and Political Reforms | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.241-245. | |
| 10 | Turkish Revolutions In Ataturk Era and Principles Of Ataturk | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.232-259 | |
| 11 | Turkish Revolutions In Ataturk Era and Principles Of Ataturk | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s.227-248 | |
| 12 | Foreign Policy of Atatürk Period (1923-1938) | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 | |
| 13 | Turkish Political Life in the Period 1939-1960 | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 | |
| 14 | Turkish Political Life in the Period 1939-1960 | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.332-385 | |
| 15 | Review of the Semester | ||
| 16 | - |
| Course Notes/Textbooks | Hasan Mert, Nuri Karakaş, vd., Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024. |
| Suggested Readings/Materials | Mustafa Kemal Atatürk, Nutuk, Atatürk Araştırma Merkezi, Ankara 2005 Bernard Lewis, Modern Türkiye’nin Doğuşu, Ankara, 2017 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
5
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
15
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
55
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
45
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
4
|
64
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
-
|
0
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
2
|
2
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
16
|
16
|
| Total |
122
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
PC Sub | Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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